Saturday, April 04, 2015

Portobello Pasta

Monday 30 March

After all the red meat we've been eating, we made a natural reversion to meaty portobello mushrooms, sautéed in the style of funghi trifolati.  
There's no parsley yet, so our herbs were chervil and thyme; we threw in a few lengths of leftover roast asparagus, and we tossed it all with rotini.

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